Soy Chunk Curry

I was at the Indian store today and saw soy chunks. I haven't had soy chunks in a long time and I decided to make a soy chunk curry. I made up this recipe and was not going to post it if it didn't turn out good. Jord liked it. He had it with tortillas and I had it over a bed of romaine lettuce. Yum!

There was a little bit of heat to to the curry. If you like your curry spicy you can follow the recipe. If not cut down drastically on the chilli powder. This recipe will make 6 generous servings.

Step 1: Fry 1/4 tsp of cumin seeds in 1 tbs of olive oil.
Step 2: Saute 1.5 cups of finely chopped onions until translucent.

Step 3: Add 1 generous tbs of garlic paste and 1/4 tsp of ginger paste and saute a while longer.

Step 4: Add 2 tbs of coriander powder, 1/4tsp of chilli powder, 1/4 tsp of turmeric powder, 1/2 tsp garam masala and mix well.

Step 5: Add 2 cups of finely chopped tomatoes. Add salt to taste. The salt will accelerate the cooking time for the tomatoes.

Step 6: After the tomatoes are well cooked add 1/4 cup of fat-free plain yogurt.

Step 7: Next add some carrots and peas. You can add any other vegetable too. Or you can skip this step. Suggestions for veggies: Green bell peppers, potatoes, spinach, green beans

Step 8: Stir in 1/3 cup of lite coconut milk. Bring it to a slow boil.

Step 9: Add 2 cups of soaked and drained soy chunks. (So the soy chunks need to be soaked for about 15 minutes in hot water with salt. Drain well and then add to curry). You can find soy chunks at a Indian grocery store near you. It is very cheap. I paid $2 for a whole bag that will make about 10 cups of soaked soy chunks.

Step 10: Add 2 tbs of fresh cilantro and let the curry simmer on low-medium heat for about 10 minutes. Serve with rice or bread. (Or with any salad greens!)